Pumpkin Roll Recipe

Published on October 09, 2024

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Quick Summary

This classic pumpkin roll recipe is a favorite fall dessert. The pumpkin cake is moist, perfectly spiced, and filled with a rich cream cheese filling. It can be made in advance, making it a great dessert for Thanksgiving or any day.

pumpkin roll with cream cheese filling cut into slices.

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Table of Contents

Ingredient Notes
How to Make a Pumpkin Roll
Recipe Tips
How to Store & Freeze
More Pumpkin Cake Recipes
Pumpkin Roll Recipe

A pumpkin roll is a classic fall dessert! Not only is it a fun cake to make, but it’s impressive to serve and delicious to eat!

The cake itself is moist, soft, and slightly spiced, with warm notes of cinnamon, nutmeg, and ginger, typical of fall desserts. The cream cheese filling adds a rich, tangy sweetness that perfectly complements the pumpkin flavor and helps hold the spiral shape in place.

The cake is surprisingly easy to make and the rolled shape makes it look elegant. It’s the perfect dessert for impressing guests.

Another bonus? Pumpkin rolls can be made in advance and stored in the refrigerator or freezer, making them convenient for Thanksgiving or busy schedules. It’s nice to always have a dessert ready to go, especially during the busy holiday season.

ingredients in bowls to make pumpkin roll.

Ingredient Notes

Pumpkin– Use 100% pure pumpkin puree, not pumpkin pie filling.
Pumpkin Pie Spice– Look for pumpkin pie spice in the baking aisle. It is a blend of cinnamon, nutmeg, ginger, allspice, and cloves.
Cream Cheese– Use plain full-fat brick cream cheese. Make sure to let the cream cheese come to room temperature before mixing. This ensures a smooth, lump-free filling.
Butter– Use unsalted butter and make sure it’s at room temperature.

pumpkin roll cake batter in mixing bowl with spatula.

How to Make a Pumpkin Roll

Preheat the oven. Grease a 10×15-inch jelly roll pan with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
In a large bowl, whisk together the dry ingredients and set aside.
In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.

spreading pumpkin roll cake batter onto sheet pan with spatula.

Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different. You don’t want to over bake the cake. A dry cake is much more likely to crack when being rolled up. Be sure to pull your cake out of the oven when the edges are just beginning to look dry and the center is still moist-looking but springs back when pressed.

rolling up pumpkin roll cake in kitchen towel with confectioner's sugar.

While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.
Remove the cake from the oven and immediately invert cake onto towel. You want to roll the cake up while it is still warm, don’t wait! Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the cake and towel together.
When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely before filling.

cream cheese frosting in bowl with spatula with pumpkin roll in kitchen towel.

When the cake is cool, make the cream cheese frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.

pumpkin roll cake with cream cheese frosting ready to be rolled up on kitchen towel.

Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
Wrap the cake in plastic wrap and refrigerate for 1 hour before serving. Remove from the fridge and dust with confectioners’ sugar. Slice and serve!

Recipe Tips

Choose the Right Pan: Bake the cake in a 10×15-inch jelly roll pan, which is slightly smaller than a standard-sized baking sheet. If the cake batter is spread too thin, the cake will be dry and it won’t roll up as nicely. Make sure you line the pan with parchment paper and spray it with nonstick cooking spray to prevent it sticking.
Don’t Over Bake: A dry cake is more likely to crack when rolled up. Check the cake early!
Cool Quickly: As soon as the cake is out of the oven, invert it onto a powdered sugar-dusted towel. This prevents it from cooling too much in the pan, which can make it stick.
Roll It Up While Warm: Roll the cake while it’s still warm to help it hold its shape without cracking.
Chill Before Slicing: Refrigerate the rolled cake for at least an hour after filling. This helps it set and makes slicing easier.
Dust with Powdered Sugar: Before serving, dust the outside with confectioner’s sugar for a nice presentation and added sweetness.
Experiment with Flavors: Feel free to add chopped pecans, walnuts, or chocolate chips for a twist.
Practice Patience: If the cake cracks, don’t worry! You can cover it with a little extra cream cheese frosting or more confectioner’s sugar!

How to Store & Freeze

Pumpkin rolls keep well in the refrigerator and freezer, so they’re the perfect dessert to make in advance.

Storing in the Refrigerator: Once your pumpkin roll is assembled and chilled, wrap it tightly in plastic wrap. This prevents it from drying out and keeps it fresh. Store the pumpkin roll in the refrigerator for up to one week.
Storing in the Freezer: If you want to store for a longer period, you can freeze the pumpkin roll. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Make sure to label it with the date so you can keep track of how long it’s been in the freezer. Freeze for up to 3 months. You can also freeze leftover individual slices of cake.
Thawing & Serving: To thaw, place it in the refrigerator for several hours or overnight before serving. When ready to serve, you can slice the roll directly from the fridge, or let it sit at room temperature for about 30 minutes for a softer texture.

piece of pumpkin roll cake on plate with fork.

More Pumpkin Cake Recipes

Cake

Pumpkin Roll

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Prep Time 2 30

Cook Time 15

Total Time 2 45

Cuisine American

Servings 10

Ingredients

For the pumpkin cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup granulated sugar
2/3 cup pumpkin puree
1 1/2 teaspoons pure vanilla extract
1/2 cup confectioners’ sugar, plus more for serving

For the cream cheese filling:

8 oz brick cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
Pinch of salt

Instructions

Preheat oven to 350 degrees F. Grease a 10×15-inch baking sheet with nonstick cooking spray. Line the baking sheet with parchment paper and spray again to make sure the cake easily releases. Set aside.
In a large bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a medium bowl, whisk the eggs, sugar, pumpkin, and vanilla together until well combined. Pour the pumpkin mixture into the dry ingredients and stir until just combined.
Use a spatula to spread the batter evenly into the prepared pan. Slightly shake the pan to make sure it is even and reaches the corners of the pan.
Bake for 12 to 17 minutes, or until a toothpick inserted in the center comes out clean. Check early to be safe, every oven is different.
While the cake is baking, sprinkle a thin, clean cotton kitchen towel with ½ cup powdered sugar. The confectioners’ sugar will prevent the cake from sticking to the towel.
Remove the cake from the oven and immediately invert cake onto towel. Carefully peel back the parchment paper. Starting with the narrow end of the cake, slowly roll up the warm cake and towel together. When the cake is in a log, set it seam-side down on a wire cooling rack and let it cool completely.
When the cake is cool, make the frosting. Using a stand mixer or hand mixer, beat the cream cheese on high speed for about 1 minute or until smooth. Add the butter and beat until creamy and smooth. until completely smooth and creamy. Add the confectioners’ sugar, vanilla, and pinch of salt; beat until well combined.
Gently and slowly unroll the cake. Flatten it out and spread the cream cheese frosting on top, leaving about a 1/4-inch border around the cake. Carefully and tightly roll the cake back up, without the towel.
Wrap the cake in plastic wrap and refrigerate for 60 minutes. Remove from the fridge and dust with confectioners’ sugar. Slice and serve!

Nutrition

Calories: 350kcal, Carbohydrates: 48g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 90mg, Sodium: 206mg, Potassium: 119mg, Fiber: 1g, Sugar: 39g, Vitamin A: 3129IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 1mg

Keywords cake, cream cheese, pumpkin

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